Instructions

Monterey Jack Tuile Taco
Turn a mini muffin tin to use the bottom to form the tuiles into "tacos."

Into a nonstick skillet spoon two 2-inch flat rounds of shredded cheese, about 2 tablespoons each. Bring to medium heat. Allow the cheese to melt and bubble.

In 2 to 3 minutes as itstarts to form a golden brown crust, using a thin spatula loosen the edges and remove fromthe pan. Quickly fold up like a taco resting between the cups of the mini muffin tin. Let the cheese cool completely before removing them from the muffin tin.

To assemble the "tacos", fill each with a slice of avocado and a spoonful of pico de gallo;serve right away.

Note:
*If the cheese becomes too brown (although equally delicious), it will be too crispy to fold into the taco shape. Be sure to remove the rounds of cheese just as they become golden brown. Take care to adjust the heat if the cheese is cooking too quickly.
*You may also fold the tuiles over the handle of a wooden spoon to achieve the taco shape.
*Consider filling these with roasted vegetables, crumbled taco meat, or even fresh fruit!

Pico de Gallo
Combine the tomatoes, onion, jalapeno, cilantro and lime juice in a bowl.

Season with salt and pepper to taste.

Store in the refrigerator in an airtight container until you are ready to serve.

Note:
*This is a very basic pico de gallo and should be made with the freshest ingredients you can find. Tailor it to your taste by adding fresh minced garlic, toasted cumin, hot sauce, and more jalapeño if you are looking for more flavor.

Prep Time:

25 min

Cook Time:

45 min

Servings:

12

Nutrition Facts

per serving

Calories:

108

Protein:

6 g

Carbohydrate:

4 g

Fiber:

2 g

Total Fat:

8 g

Saturated fat:

4 g

Cholesterol:

17 mg

Calcium:

12% DV

Sodium:

105 mg

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